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Fiery Potato Chips

 Fiery Potato Chips
Seasoned with chili powder and cayenne pepper, these paper-thin chips are surefire crowd-pleasers.
6 ServingsPrep: 15 min. + soaking Cook: 5 min./batch


  • 4 medium unpeeled potatoes
  • 4 teaspoons salt, divided
  • 4 cups ice water
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley flakes
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Oil for deep-fat frying


  • Using a vegetable peeler or metal cheese slicer, cut potatoes into
  • very thin lengthwise strips. Place in a large bowl; add 3 teaspoons
  • salt and ice water. Soak for 30 minutes; drain.
  • Place potatoes on paper towels and pat dry. In a small bowl, combine
  • the chili powder, garlic salt, parsley, cayenne and remaining salt;
  • set aside.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Cook
  • potatoes in oil in batches for 2-3 minutes or until deep golden
  • brown, stirring frequently.
  • Remove with a slotted spoon; drain on paper towels. Immediately
  • sprinkle with reserved seasoning mixture. Store in an airtight
  • container. Yield: 10 cups.